Gingersnap Strips
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cup
Shortening1 cup
White Sugar1
Egg1 cup
Molasse2 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground ClovesDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets
3
In a medium bowl, cream together the shortening and sugar until smooth
4
Beat in the egg and molasses
5
Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough
6
The dough may seem a bit crumbly, but that is ok
7
Keep mixing and it will come together
8
Remove dough from the bowl, and knead for a few turns
9
Pat out into a square, and divide into 6 equal pieces
10
Roll each piece out into a 12 inch long log
11
Place 3 logs onto each cookie sheet
12
Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar
13
Bake for 10 to 12 minutes in the preheated oven
14
Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter
15
Remove from cookie sheets to cool on wire racks
16
When completely cool, store in an airtight container at room temperature